Chinese Sticky Ribs

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Recipe: Chinese Sticky Ribs


  • 3 tablespoons five spice powder
  • 1 tablespoon kosher salt
  • 2 1/2 cups Chinese cooking wine (I use Shaoxing wine)
  • 1 cup light brown sugar
  • 1 1/4 cup oyster sauce
  • 5 pounds beef short ribs
  • 2 tablespoons canola oil
  • 10 cloves of garlic
  • 8 slices of ginger
  • 2 thai chilies, slitted


  1. Preheat the oven to 350 degrees.
  2. Pat ribs dry and cut into maneagable pieces (approx 3 ribs) rub with five-spice and salt .
  3. In a bowl, whisk together Shaoxing wine, brown sugar and oyster sauce.
  4. In a large Dutch oven, heat oil until smoking and sear until well browned on both sides. (approx 2-3 minutes/side).
  5. Remove ribs for pot and quicky saute smashed garlic, ginger and thai chilies for about a minute, careful to not let it burn.
  6. Deglaze pot with wine mixture and bring to a simmer.
  7. Return ribs back to the pot and bring to a simmer. Cover with a tight lid and transfer to the oven for 1 1/2 hours. Occasionally turn the meat.
  8. Increase oven temperature to 400 degrees and cook for another 30 minutes until ribs are nice and sticky.

Number of servings (yield): 6

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